Ingredients
Scale
- 1.5 cups uncooked wild rice blend
- 4 cups chicken broth
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups cooked chicken, shredded or diced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C). Bring chicken broth to a boil in a saucepan. Add wild rice blend, reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
- Step 2: While the rice is cooking, sauté celery and onion in a tablespoon of butter or oil in a separate skillet over medium heat until softened, about 5-7 minutes.
- Step 3: In a large bowl, combine the cooked wild rice, sautéed vegetables, shredded chicken, cream of mushroom soup, and milk. Stir until well combined.
- Step 4: Stir in half of the cheddar cheese and half of the parsley. Pour the mixture into a greased 9×13 inch baking dish.
- Step 5: Sprinkle the remaining cheddar cheese and parsley over the top.
- Step 6: Bake for 20-25 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake the entire casserole at 350°F for 15-20 minutes until heated through.
- Serve this hearty casserole alongside a simple green salad for a balanced and satisfying meal.
- For extra flavor, add a pinch of poultry seasoning to the casserole mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American